Description
A moist and tangy Lemonade Sheet Cake that combines lemon cake mix and instant lemon pudding for extra flavor and softness. Topped with a sweet, creamy frosting made from whipped topping, marshmallow creme, powdered sugar, and fresh lemon zest, this cake is perfect for any lemon lover looking for a bright, refreshing dessert.
Ingredients
Scale
Cake
- 15.25 oz lemon cake mix
- 3.4 oz instant lemon pudding mix
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 1 cup water
- 1 cup frozen lemonade concentrate (thawed)
Frosting
- 1 cup powdered sugar
- 8 oz whipped topping (thawed)
- 7 oz marshmallow creme
- 1-2 cups powdered sugar (additional for desired sweetness and texture)
- 2 teaspoons grated lemon zest
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Add in the eggs, vegetable oil, water, and thawed lemonade concentrate. Mix thoroughly until the batter is smooth and well combined.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or lined 9×13 inch sheet pan. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Prepare the Frosting: In a medium bowl, mix together the whipped topping and marshmallow creme until smooth. Gradually add powdered sugar until you achieve your desired sweetness and spreadable consistency. Stir in the grated lemon zest to infuse fresh citrus flavor.
- Frost the Cake: Once the cake is fully cooled, spread the frosting evenly over the top. Optionally, decorate with additional lemon zest or slices for garnish.
- Serve and Enjoy: Slice the cake into 12 portions and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using room temperature eggs helps create a smooth batter and better rise.
- Thaw the frozen lemonade concentrate completely before mixing to incorporate evenly.
- Adjust powdered sugar in frosting according to your preferred sweetness and texture.
- For a more intense lemon flavor, add a tablespoon of lemon juice to the frosting.
- Store the cake covered in the refrigerator to maintain freshness for up to 3 days.
